Editorial Board   Guest Author

Mr. Shephard

David Shephard

Chief Executive Officer, Readiness Resource Group

David Shepherd is Chief Executive Officer for Readiness Resource Group, a veteran-owned small business founded in 2007 and based in Las Vegas, NV. RRG supports national preparedness, enterprise resilience and infrastructure crisis and risk programs. RRG execute programs in planning, training and exercises for the critical infrastructure; test and evaluation of technologies for emergency responders; assessments and technology integration for preparedness and prevention mission support; and develop and integrate special technologies for counter-intrusion and counter-surveillance applications. RRG provide operational know-how and technical assistance to enhance infrastructure protection and national preparedness with emphasis on the nexus between public safety and critical infrastructure owners/operators. From requirements analysis to systems integration, RRG advances the emergency, crisis and risk management mission with integrity and ingenuity in service. From 1999 to 2006, Mr. Shepherd was the Executive Director of Security at Venetian Resort Hotel Casino responsible for physical security, background investigations, terrorism, EMT coverage, construction security and special investigation. The Venetian is the fourth largest hotel in the world and includes ten million square feet of space in suites, shopping mall, night clubs, restaurants, theaters, convention space and casino. Operated the Emergency Command Center on natural disasters, life safety, terrorism and health concerns. During this same period Mr. Shepherd was also an instructor at University of Nevada at Las Vegas (UNLV) where he instructed undergraduate students in Criminal Investigations, and Criminal Evidence. He was a guest instructor for the Institute of Security Studies, Masters Program, specifically focusing upon Commercial Facilities preventive measures and Emergency Command Center Operations. Mr. Shepherd worked for the Federal Bureau of Investigation from 1975 to 1999 where he had twenty-two years experience in SWAT operations as Team Leader and Coordinator in domestic and foreign terrorism, kidnappings, extortions, fugitives, violent crimes and narcotics. He coordinated operations with local, state, federal, military (Navy Seals, Delta Force, Special Operations) and International law enforcement operations. He operated the Forward Command Center (FCC) for nuclear incidents (Nevada Test Site), and established aircraft hijacking exercises at McCarran International Airport and supervised criminal investigations in hostage situations and major criminal violations, such as armored car robberies, telemarketing frauds and arrested FBI Top Ten Fugitives over the course of his career. Before working for the FBI, Mr. Shepherd served as an officer in the U.S. Marine Corps where he was the physical fitness coordinator at Officer Candidate School, Quantico, VA. Mr. Shepherd was responsible to train officer candidates in the obstacle course, confidence course, bayonet fighting, hand-to-hand combat and all aspects of physical fitness. He graduated from the University of Utah with a B.S. in Marketing; from Golden Gate University with an M.B.A. in Management; and from Golden Gate University with an M.P.A. in Criminal Justice.

Mr. Shephard can be contacted at 702-685-0164 or shepherd@readinessresource.com

Coming up in August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.